Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Chicken Breast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 pkg Active baker's yeast
1 c Water -- warm
2 tb Cooking oil
1/4 ts Salt
2 3/4 c Flour -- up to 3-1/4 c
Toppings:
3 tb Olive oil
2 Chicken breast -- no skin,
- no bone, ready-to-cook
1 sm Onion -- chopped
1 cl Garlic -- chopped
1 ds Cayenne pepper
1 tb Fresh basil -- chopped
1 cup Fresh mushrooms -- sliced
1/2 c Cheddar cheese -- up to 1 c,
- shredded
1/2 c Swiss cheese -- up to 1 c,
- shredded
Dissolve yeast in warm water; add oil and salt, then gradually stir
in flour. Knead on floured surface until smooth and elastic. Let
dough rest about 10 minutes, then pat into a large baking sheet.
(Crust should be on the thin side, not deep-dish style.)
Heat 1 tb of olive oile in skillet. Slice chicken breasts thin and
cook along with onion, garlic, and cayenne until chicken is cooked
through. Add mushrooms and basil and cook another minute or two.
Brush entire empty crust generously with olive oil. (This is key not
only to the taste but also to making the crust crispy.) Sprinkle with
shredded cheeses and add rest of toppings from the skillet. Bake at
375°F until crust is golden (10 to 12 minutes).
Notes: Topping amounts are approximate; adjust proportions of cheese,
chicken, and vegetables to suit you.
